Tomato Chutney
Prep: 10 mins
Cook: 15 mins
Serves: 4
Difficulty: Easy
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A tangy and spicy tomato chutney that pairs perfectly with idli, dosa, or rice.
Ingredients
- 4 medium tomatoes, chopped
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp methi seeds
- 2 dried red chilies
- Salt to taste
- 1 sprig curry leaves
Instructions
- 1
Heat oil in a pan. Add mustard seeds and let them splutter.
- 2
Add methi seeds, dried red chilies, and curry leaves. Sauté for 30 seconds.
- 3
Add chopped tomatoes and salt. Mix well.
- 4
Cover and cook on medium heat for 10-12 minutes until tomatoes are soft and mushy.
- 5
Mash the tomatoes with the back of a spoon for a smoother consistency.
- 6
Cook for another 2-3 minutes until the chutney thickens. Serve warm or at room temperature.
Tips
- For extra flavor, add a teaspoon of jaggery to balance the tanginess.
- Store in an airtight container in the refrigerator for up to a week.
- You can add a tablespoon of roasted and ground peanuts for added texture.
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